Ingredients
Equipment
Method
- Make the dough: In a large bowl, combine the water and yeast, stirring to dissolve. Add about half the flour and mix with a wooden spoon until a shaggy mass forms. Add the salt and the remaining flour. Mix until combined, then turn out onto a clean surface. Knead vigorously for 10-12 minutes until the dough is incredibly smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through without tearing).
- First rise: Place the dough ball in a lightly oiled bowl, cover tightly with plastic wrap, and let rise at room temperature (70-75°F/21-24°C) for 8-12 hours, or until doubled in size. This long, cool fermentation is non-negotiable for developing complex flavor and an open crumb structure.
- Shape the dough balls: Gently deflate the dough and divide it into 4 equal pieces (about 210g each). Shape each piece into a tight, smooth ball by tucking the edges underneath. Place the balls on a lightly floured tray, spaced apart. Cover with a damp cloth and let rest for 1-2 hours at room temperature. They should look puffy and relaxed.
- Prepare toppings and oven: While dough rests, crush the San Marzano tomatoes by hand in a bowl. Season lightly with a pinch of salt. Tear the mozzarella and pat it dry with paper towels—this is crucial to prevent a soggy center. Fire your pizza oven, aiming for a stone temperature of 750-800°F (400-430°C) in the center. You want a lively, rolling flame licking the dome.
- Shape and top: On a lightly floured surface, gently press one dough ball from the center outwards, leaving a 1-inch border. Lift the dough and use the backs of your hands to stretch it into a 10-12 inch circle, letting gravity do the work. Transfer to a floured peel. Spread a thin layer of crushed tomatoes, leaving the border clean. Scatter with mozzarella pieces and a few basil leaves.
- Bake and serve: Give the peel a quick shake to ensure the pizza slides freely. With a confident motion, launch it onto the hot stone. Rotate the pizza with a turning peel every 20-30 seconds. It should bake in 60-90 seconds, developing a puffed, charred cornicione (crust edge) and a blistered base. Remove, drizzle with olive oil and a pinch of flaky salt. Slice and serve immediately.
Notes
Chef's Tips:
• The dough can be refrigerated after the first rise for up to 72 hours for even more flavor; let it come to room temperature for 2 hours before shaping.
• The most common mistake is over-topping. Less is more in a hot oven.
• Serve with a simple arugula salad dressed with lemon to cut the richness.
Food Safety:
• Ensure pizza is cooked to an internal temperature of 165°F (74°C) if using raw toppings
• Do not leave cooked pizza at room temperature for more than 2 hours